Mead - Sweet Mead (BJCP 2008)

Top 10 Sweet Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Fergus Redmead's Pumpkin Pie mead	5 gal	1.3%	0	1.013	1.003		All Grain	4254
Orange-Apple mead	5.5 gal	13.27%	0	1.128	1.026		All Grain	4098
Maple Syrup Mead	5.5 gal	11.65%	0	1.118	1.030		BIAB	3533
Jason's Big Citrus Mead	24 L	21.85%	0	1.175	1.009		All Grain	3516
Fergus Redmead's maple mead	5 gal	0%	0	1.000	1.000		extract	3397
Mjød	10 L	14.15%	0	1.144	1.036		All Grain	2549
mead1-01	5.5 gal	15.21%	16.66	1.155	1.039		extract	2512
#71 Bochet	11 L	10.89%	0	1.119	1.036		All Grain	2243
Stølen Mjød	10 L	18.17%	0	1.140	1.002		All Grain	1824
Wild Plum Mead	3.5 gal	5.17%	0	1.040	1.001		All Grain	1766

Newest Sweet Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Nott Mead	5 gal	5.04%	0	1.049	1.011		All Grain	25
MeaDE	0.8 gal	25.44%	0	1.285	1.091		extract	21
Honey Mead 2.0	4.4 L	3.84%	0	1.030	1.001		extract	61
Soda	10 gal	41.9%	0	1.408	1.088		extract	94
Joker Brain	1 gal	16%	0	1.126	1.004		All Grain	117
Lady Eostré's Mead / CZ: Medovina Paní Ostary	4.7 L	14.75%	0	1.100	0.988		extract	166
4 Gallon	4 gal	10.28%	0	1.104	1.026		All Grain	184
Mead Try	2700 L	3.83%	0	1.039	1.010		All Grain	219
Blueberry Mead	1 gal	12.68%	0	1.129	1.032		extract	402
kelphie	200 L	4.31%	0	1.044	1.011		All Grain	180

Fermentables Used In Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	107		Sugar	honey	2°L	35	85%	10% - 100%
Raw Honey	18		Sugar	honey	20°L	38	87%	29% - 100%
Northern Brewer - Wildflower Honey	9	US	Sugar	honey	2°L	42	85%	46% - 100%
Cane Sugar	8		Sugar	sugar	0°L	46	38%	3% - 100%
Blueberry	7		Fruit	fruit	0°L	4.95	25%	3% - 50%
Brown Sugar	6		Sugar	sugar	15°L	45	43%	29% - 56%
Raisins (dried)	6		Fruit	fruit	0°L	29.25	8%	1% - 19%
Maple Syrup	5		Sugar	sugar	35°L	30	18%	7% - 29%
Molasses	3		Sugar	sugar	80°L	36	39%	2% - 100%
Blackberry	3		Fruit	fruit	0°L	3.6	12%	4% - 25%

Hops Used In Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	4	11	100%	100% - 100%
Azacca	2	15	67%	25% - 100%
Centennial	2	10	100%	100% - 100%
East Kent Goldings	2	5	56%	31% - 100%

Steeping Grains Used In Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
White Labs - Sweet Mead/Wine Yeast WLP720	25	White Labs	Wine	0.15	Low	75%	70°F	75°F
Mangrove Jack - Mead M05	17	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°F
Wyeast - Sweet Mead 4184	13	Wyeast	Wine	0.11	Medium	75%	65°F	75°F
Lallemand - Lalvin EC-1118	12	Lallemand	Champagne	High	High	65%	59°F	77°F
Lallemand - Lalvin ICV D-47	9	Lallemand	Wine	High	Medium	95%	59°F	86°F
Wyeast - Dry Mead 4632	3	Wyeast	Wine	0.18	Low-Med	95%	55°F	75°F
Fermentis - Safale - American Ale Yeast US-05	3	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	3	Danstar	Ale	Med-High	High	77%	57°F	70°F
Red Star - Premier Blanc Yeast	3	Red Star	Wine	High	Low	0%	59°F	86°F
White Labs - Champagne Yeast WLP715	2	White Labs	Champagne	0.17	Low	90%	70°F	75°F

Other Ingredients Used In Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	13	Fining	Primary	17%	0% - 100%
Fermaid O	7	Other	Mash	78%	1% - 100%
Cinnamon stick	6	Spice	Mash	61%	0% - 100%
Hibiscus	4	Herb	Primary	72%	52% - 100%
Nutmeg	4	Spice	Mash	5%	1% - 19%
Fermaid K	3	Other	Primary	72%	17% - 100%
Ginger	2	Spice	Secondary	18%	3% - 33%
Lemon peel	2	Flavor	Primary	100%	99% - 100%
Vanilla Bean	2	Flavor	Secondary	28%	0% - 56%

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